Making vegetable broth at home is a great way to save money and add flavor and nutrients to various dishes like soups, rice, quinoa or sauces. Store-bought broths often have unhealthy additives, so it’s best to make it at home.
I always save inedible organic vegetable scraps like tough broccoli stalks, the ends of carrots, the stems of kale and the tough ends of asparagus and store it in a bag or container in the freezer. Once the bag is almost full of vegetable scraps, I use them to make vegetable broth. You can use any vegetable scraps that you want. I always add fresh chopped onion, garlic cloves, herbs like sage and oregano and salt and pepper.
Vegetable broth recipe:
Use any leftover vegetables, or vegetable scraps you have. You can use just about any vegetables you want for broth. Like I said, I always save inedible organic vegetable scraps like tough broccoli stalks, the ends of carrots, the stems of kale and the tough ends of asparagus and store it in a bag or container in the freezer. Then, when it’s full I’ll put them all together in a pot to make broth.
1. Put vegetable scraps, onion, garlic and herbs of your choice (sage, marjoram, oregano, etc.) in a large stock pot. Add enough water to completely cover the vegetables.
2. Bring to a rolling boil, then turn heat down to low so that the water is gently simmering. Add salt and pepper. Let simmer for at least an hour. The longer you simmer, the more the flavors will come out.
3. After about 1-2 hours, turn off heat. Let cool.
4. Store in jars in the fridge or freezer for later use.
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